4. Hot and Buttery Chickpea Dip Spoon 1 1/2 cups hummus into a small ovenproof baking dish then and drizzle 2 Tbsp. melted butter on top along with 2 Tbsp. toasted pine nuts and a pinch of crushed red pepper flakes or sumac. Bake in a 400-degree oven until most of the butter has been absorbed, about 15 minutes. Squeeze half a lemon over and serve with crusty bread.

5. Chicken and Hummus Brown Rice CasseroleSpoon cooked brown rice into a baking dish. Top with a mixture of chopped cooked chicken thighs, diced cucumbers and tomatoes, and sauteed diced onions. Top with a layer of hummus, then drizzle with olive oil and soy sauce. Broil until browned in spots. Sprinkle with chopped parsley.

7. Chickpea CroquettesCombine one 15.5-oz. can of chickpeas with 2 Tbsp. hummus, 1 Tbsp. chopped parsley, and 2 tsp. lemon zest in a food processor; process until mixture is thick enough to hold the shape of a ball. Season with salt and pepper and shape into 1 1/2-inch balls, then lightly roll each ball in flour. Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add the croquettes, pressing to flatten slightly, until browned on both sides, about 6 to 8 minutes. Serve with sour cream or Greek yogurt mixed with lemon zest, chopped dill, salt, and pepper.

9. Deviled Eggs with HummusHalve 8 hard-boiled eggs lengthwise, then scoop the yolks into a mixing bowl. Mash the yolks with 1/4 cup hummus and 1/4 cup olive oil and pipe back into the eggs. Sprinkle with sumac or paprika.

Hummus with pita (or whatever crackers you’ve got lying around) has become a part of the standard American snack pantheon. It might not be quite up there with chips and guac, but it’s definitely earned a demigod slot. But the garlicky, rich chickpea puree is a lot more than just a dip. You can use it like miso to mix into salad dressings, as a crispable crust for casseroles, and even as a substitute for pizza sauce! It’s the perfect way to add some creamy, tangy richness to whatever you’re making, so check out these 10 new recipes to get your summer hummus on. –Sam Dean